Start by washing and slicing approximately one pound of fresh jalapeños. Remember to wear gloves if you’re sensitive to spice.

In a medium saucepan, mix together the sugar, apple cider vinegar, water, garlic powder, onion powder, cayenne pepper, and black pepper. Stir thoroughly and bring to a boil over medium heat.

Once the mixture has boiled, reduce the heat to a simmer. Add in your sliced jalapeños and cook for about 5-7 minutes, or until the jalapeños start to soften but still retain their crunch.

Remove the pot from heat and let the mixture cool slightly. Transfer the jalapeños into sterilized jars and pour the syrup over them, ensuring they are fully submerged. Let cool completely before sealing the jars.

Place your jars in the refrigerator and allow the cowboy candy to sit for at least 24 hours for the best flavor.